Winery Cultura Vini - El Carisma Rosado

Winery Cultura ViniEl Carisma Rosado

2.8
Note - 1Note - 1Note - 0.5Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
The tasters did not really appreciate this wine.
The El Carisma Rosado of Winery Cultura Vini is a pink wine from the region of Rioja.
This wine generally goes well with

Details and technical informations about Winery Cultura Vini's El Carisma Rosado.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Rousseli

Most certainly Provençal and more particularly, as its name indicates, from the Var department. It is in the process of disappearing because it is practically no longer multiplied in nurseries, although it is registered in the Official Catalogue of wine grape varieties, list A. It is probably a descendant of the white gouais and the black ouliven, to be continued! Rousseli is practically unknown in other wine-producing countries, in France it was used both as a table grape and as a wine grape.

Informations about the Winery Cultura Vini

The winery offers 66 different wines.
Its wines get an average rating of 3.1.
It is in the top 55 of the best estates in the region
It is located in Rioja

The Winery Cultura Vini is one of of the world's great estates. It offers 70 wines for sale in the of Rioja to come and discover on site or to buy online.

Top wine Rioja
In the top 200000 of of Spain wines
In the top 7000 of of Rioja wines
In the top 60000 of pink wines
In the top 1500000 wines of the world

The wine region of Rioja

Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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